Inner Chef

Enjoy your kitchen, your food and your inner chef

Pumpkin Cookies


Pumpkin Cookies       Makes about 3-4 dozen

2 ½ cups all- purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. ground nutmeg

½ tsp. salt

1 ½ cups granulated sugar

½ cup butter, softened (1 stick)

1 cup canned 100% pumpkin purée

1 large egg

1 tsp. vanilla

PREHEAT OVEN TO 350°. Grease baking sheets (Sorry, but parchment paper doesn’t work as well with this recipe).

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl and set aside. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking sheets.

Bake for 15 to 18 minutes or until the edges are firm. Cool on baking sheets for 2 minutes and then transfer to wire racks to cool completely.

DSCN9009 DSCN9016


2 thoughts on “Pumpkin Cookies

  1. I think I’m gonna have to try these!

    • Veronica; I was so pleased at how they turned out!
      Don said they needed a glaze; so a glaze I made (only for some of them). The glaze was confectioner’s sugar, melted butter and just a touch of vanilla. I had a neighbor try them and she said she would eat them in the morning without the glaze and as a dessert with the glaze. I liked them both ways.

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